Ingredients
Scale
- 8 oz linguine
- 2 cups cooked chicken (shredded or diced)
- 1/2 cup unsalted butter ((1 stick))
- 1 cup heavy cream
- 4 cloves garlic (minced)
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- 1/4 cup fresh parsley (chopped (for garnish))
Instructions
- Start by cooking the linguine according to package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
- Add in the Worcestershire sauce, smoked paprika, onion powder, salt, and pepper. Mix well.
- Fold in the shredded chicken and let it heat through for about 3-4 minutes.
- Combine the cooked linguine with the sauce, tossing to coat the noodles evenly.
- Serve hot, garnished with fresh parsley. Enjoy!
- Prep Time: 10
- Cook Time: 20